A delightful twist on the classic Upper Michigan Pasties, featuring a flavorful filling and a perfectly flaky crust.
Combine the flour and salt in a mixing bowl.
Use cold butter for a flakier crust.
Cut the butter into the flour mixture until it resembles coarse crumbs.
A pastry cutter or fork works well for this step.
Gradually add cold water to the mixture, stirring until a dough forms.
Add water slowly to avoid making the dough too sticky.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Chilling the dough makes it easier to roll out.
Peel and dice the potatoes, onions, and carrots.
Ensure the vegetables are diced evenly for consistent cooking.
Combine the diced vegetables with the ground beef, salt, and pepper in a bowl.
Mix thoroughly to evenly distribute the seasoning.
Preheat the oven to 425°F (220°C).
Ensure the oven is fully preheated for even baking.
Divide the dough into 8 equal portions and roll each into a circle about 1/8 inch thick.
Use a lightly floured surface to prevent sticking.
Place a portion of filling onto one half of each dough circle.
Leave enough space around the edges to seal the pasties.
Fold the dough over the filling and crimp the edges to seal.
Use a fork to crimp the edges for a decorative touch.
Place the pasties on a baking sheet and bake at 425°F for 15 minutes.
This initial high temperature helps set the crust.
Reduce the oven temperature to 350°F and bake for an additional 45 minutes.
Check the pasties halfway through to ensure even browning.
Remove the pasties from the oven and let them cool slightly before serving.
Serve warm with your favorite condiment, like ketchup or gravy.
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